Vegan Pies!

Look at all these pies, oh my!  
My oldest Veggie Kid and I came up with this recipe after devouring a similar pie at our neighborhood 4th of July party.  He decided to create this pie with a more kid-friendly crust and even submitted it to Kiwi Magazine’s Kid Chef Contest (you can watch him creating it here).  Actually, all three of my Veggie Kids submitted recipe for their cooking contest but I’ll tell you more about it later.  
This pie can be made in a traditional way by rolling out the dough or by using my son’s technique of just flattening it out with his hands.  Just keep in mind the kid-way creates a denser crust, not a standard flaky pie crust if you were to roll it out.
The filling is divine and can be used in a raw pie crust too!  (I highly recommend this as it’s quick and yummy!!)  Just blend together dates and walnuts in a food processor to form the crust.  You could also add vanilla and a touch of agave if you desire.  
Strawberry Blueberry Pie

Nectarine Pie
Vegan Pie Crust
makes one 9″ pie
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. sugar
1 C. Earth Balance butter, cut into small chunks (keep refrigerated!)
~8 Tb. ice water
1.  In a food processor (alternatively you could mix by hand in a large bowl), pulse together flour, salt and sugar to combine.  
2. Gradually pulse in cold butter chunks being very careful not to over mix.  Crumbs should form.  Pulse until just mixed in, then add ice cold water one tablespoon at a time.  TIP: Keeping the butter and ice water extra cold is ideal.  Do not overmix the dough!
3.  Remove from food processor and place onto a flat lightly floured surface.  Use your hands to gently knead the dough into a ball.  Wrap in plastic wrap and store in the ‘fridge for 2-4 hours (or overnight).  
4. Once the dough is ready, place it onto a floured, flat surface, lightly flour a rolling pin and roll it out to about 1/2″-1/4″ thick.  Start from the center and roll out, turning as you go.  Carefully transfer the pie dough to a 9″ pie pan and use your hands to settle it into place.  Use kitchen scissors to trim off any excess.  (We used a cake pan and didn’t do a side.  This works too!)
5.  To pre-bake the pie crust, line with foil and place uncooked beans or rice inside as a weight to keep the crust in place.  Bake for 20 minutes (or 13 minutes for smaller pies).  Remove from oven and discard uncooked beans or rice.  Add filling of choice (or Berry Pie Filling…recipe below).
Berry Pie Filling
makes one 9″ pie filling
4 C. fresh blueberries and sliced strawberries (reserve 1 C. strawberries to mash)
3/4 C. water
3/4 C. sugar
3 Tb. cornstarch or arrowroot powder
1.  Mash the reserved 1 cup of strawberries well in a small bowl.  
2.  In a small sauce pan, boil water and sugar.  Stir in mashed strawberries.  Gradually stir in cornstarch one tablespoon at a time until sauce becomes thick. Set aside to cool for 5-10 minutes.  TIP:  The cornstarch can easily clump so take your time with this step by gradually adding it in and stir it constantly.
3.  In a large bowl, use a large spoon to toss together prepared berries with sauce.  Transfer to the pre-baked pie crust evenly.  Refrigerate for at least one hour before serving.

We used a cake pan instead of a pie pan which worked fine!

Try the no-bake pie crust too!
No Bake Pie Crust (Raw, Vegan)
makes 1 standard pie crust (~9″)
2 1/2 C. raw walnuts
1 1/2 C. pitted dates
optional: touch of sea salt, 1/2 tsp. pure vanilla extract, 1 tsp. agave nectar
1.  Blend all ingredients in a food processor until thick and sticky.  Remove and use your hands to gently press into shape.  

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